Why You’ll Love This Recipe
- Loaded with bold and creamy flavors
- Easy to make in under 30 minutes
- Perfect balance of smoky, savory, and tangy tastes
- Great for family dinners or entertaining
- Customizable with your favorite toppings
- Inspired by classic Mexican street corn
- Delicious combination of tender chicken and charred corn
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken breasts or thighs
- Corn tortillas or flour tortillas
- Corn kernels
- Olive oil
- Chili powder
- Smoked paprika
- Garlic powder
- Cumin
- Salt
- Black pepper
- Cotija cheese
- Mayonnaise
- Sour cream
- Lime juice
- Fresh cilantro
- Red onion
- Jalapeño slices (optional)
Directions
- In a small bowl, combine chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Rub the seasoning mixture over the chicken.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side until fully cooked and golden brown.
- Remove the chicken from the skillet and let it rest before slicing into strips or cubes.
- In the same skillet, cook the corn kernels until slightly charred.
- In a bowl, combine the charred corn, mayonnaise, sour cream, lime juice, Cotija cheese, and chopped cilantro.
- Warm the tortillas in a dry skillet or over an open flame.
- Fill each tortilla with chicken and the street corn mixture.
- Top with diced red onion, extra Cotija cheese, cilantro, and optional jalapeño slices.
- Serve immediately with lime wedges.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Use grilled chicken for extra smoky flavor.
- Substitute shrimp or steak for the chicken.
- Add avocado slices or guacamole for creaminess.
- Use Greek yogurt instead of sour cream.
- Make it spicy with hot sauce or extra jalapeños.
- Try flour tortillas for a softer taco texture.
Storage/Reheating
Store leftover chicken and street corn mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling fresh tacos. Warm tortillas just before serving for the best texture.
FAQs
What is street corn?
Street corn, also known as elote, is grilled corn coated with creamy sauce, cheese, lime, and spices.
Can I use canned or frozen corn?
Yes, both canned and frozen corn work well if fresh corn is unavailable.
What cheese is best for street corn tacos?
Cotija cheese is traditional, but feta cheese can also be used as a substitute.
Can I make these tacos ahead of time?
You can prepare the chicken and corn mixture ahead, then assemble the tacos just before serving.
Are these tacos spicy?
They have mild heat, but you can easily adjust the spice level to your preference.
What tortillas work best?
Both corn and flour tortillas are delicious, depending on your texture preference.
Can I grill the corn instead of using a skillet?
Absolutely. Grilled corn adds even more smoky flavor.
What toppings go well with these tacos?
Avocado, cilantro, pickled onions, jalapeños, and extra lime are all excellent additions.
Can I make this recipe lighter?
Yes, use Greek yogurt instead of mayonnaise and sour cream for a lighter option.
What sides pair well with street corn chicken tacos?
Rice, black beans, chips and salsa, or a fresh salad pair perfectly with these tacos.
Conclusion
Street Corn Chicken Tacos are a flavorful fusion of smoky chicken and creamy Mexican street corn packed into warm tortillas. Quick to prepare and loaded with fresh toppings, these tacos make an easy and crowd-pleasing meal perfect for any occasion.
PrintStreet Corn Chicken Tacos
Street Corn Chicken Tacos combine juicy seasoned chicken with creamy Mexican-style street corn for a bold and satisfying meal. Packed with smoky spices, tangy lime, and fresh toppings, these tacos are perfect for weeknight dinners or taco nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 8 corn tortillas or flour tortillas
- 2 cups corn kernels
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Jalapeño slices (optional)
- Lime wedges for serving
Instructions
- In a small bowl, combine the chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Rub the seasoning mixture evenly over the chicken.
- Heat the olive oil in a skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side until fully cooked and golden brown.
- Remove the chicken from the skillet and let it rest before slicing into strips or cubes.
- In the same skillet, cook the corn kernels until slightly charred.
- In a bowl, combine the charred corn, mayonnaise, sour cream, lime juice, Cotija cheese, and chopped cilantro.
- Warm the tortillas in a dry skillet or over an open flame.
- Fill each tortilla with chicken and the street corn mixture.
- Top with diced red onion, extra Cotija cheese, cilantro, and optional jalapeño slices.
- Serve immediately with lime wedges.
Notes
- Fresh grilled corn adds extra smoky flavor.
- Greek yogurt can replace sour cream for a lighter option.
- Feta cheese works well if Cotija is unavailable.
- Add avocado or guacamole for extra creaminess.
- Store leftover chicken and corn mixture separately for up to 3 days.
- Warm tortillas just before serving for the best texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
